Category Archives: Vegetarianism

EATING fish but not meat offers key health benefits, a new study led by Scottish-based researchers has found.

Compared with meat eaters, fish eaters have a lower risk of several types of heart diseases, including stroke, according to the study led by researchers from the University of Glasgow and published today in the European Heart Journal.

The findings, which were part of new research looking at the diets and risk of developing or dying from heart diseases of more than 420,000 people in the UK also concluded that vegetarianism was associated with a lower risk of developing heart disease.

The study suggests a pescatarian diet should be promoted and encouraged as a healthy option.

The aim was to find out whether vegetarians, fish, poultry or meat eaters had a higher risk of developing or dying from heart diseases, using data from the UK Biobank to link diets with health in the British population.

Researchers found that meat eaters, who made up 94.7% of the cohort, were more likely to be obese than other diet groups. After a median follow-up of 8.5 years, fish eaters, compared with meat eaters, had lower risks of cardiovascular outcomes such as stroke, heart disease and heart failure.

Vegetarians had a lower risk of developing heart diseases. However, the

researchers noted that, as a group, vegetarians consumed more unhealthy foods, such as crisps, than meat eaters and that vegetarians should therefore not be considered a homogeneous group.

They concluded that the avoidance of meat does not appear sufficient to reduce health risks if a persons overall diet is not healthy.

Overall, meat eaters consumed the least fibre, polyunsaturated fat, water, and fruit and vegetables. However, vegetarians reported consuming more crisps, pizza and smoothie drinks than meat eaters.

Fish eaters were more likely to drink more sugary drinks and ready meals compared with the other groups, but also reported eating the least amount of takeaways. Fish and poultry eaters were more likely to eat home-cooked meals, followed by vegetarians.

In comparison to meat eaters, vegetarian, fish, and fish and poultry eaters were younger, more likely to be women, south Asian and to have a lower body weight. Meat eaters were more likely to have more than one multimorbidity, and to be smokers.

Glasgow Universitys Professor Jill Pell, senior author of the study, said: Our findings showed that people who follow a pescatarian diet are less likely to suffer from heart disease, stroke, and heart failure, than people who eat meat.

Reducing consumption of meat, especially red and processed meat, could improve health as well as being more environmentally sustainable.

Her colleague Fanny Petermann Rocha, the lead author, added: It is likely fish eaters have a higher intake of cardio-protective nutrients such as polyunsaturated fats and, which could explain the lower risk association between fish eaters and heart diseases in our study.

In particular, the polyunsaturated fat N-3 has been shown to be cardio-protective, and oily fish is one of its rich sources.

Dr Carlos Celis said: Cardiovascular diseases remains one of the top 10 causes of death worldwide. Although there are several behavioural risk factors, a poor diet accounts for around 11 million of these deaths worldwide.

Of these, 3.8 million deaths have been attributable to a diet low in fruit and vegetables, 1.4 million to a diet low in seafood intake and 150,000 to high red and processed meat intake.

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Scots research finds that eating fish but not meat 'cuts heart risks' - The National

Focus on immunity, nutrition and hygiene will be the primary concerns of the food industry in 2021, says Sanjay Kumar

Nutrition and health are going to be the key drivers of food trends as strengthening immunity would be the primary consumer focus at least for the next few years as we approach the dawn of 2021.

Food safety in terms of safe and hygienic cooking processes and the kind of food is consumed will be the main emphasis. Health will largely overrule taste because consumers are gradually realising that delicious food but cooked in unhygienic and unsanitary conditions could be extremely damaging to their health and can create problems beyond the joy of consuming delicious food. In India, it is often assumed that salads are most healthy, it is not necessarily true because the water is also unsafe. Therefore, it would be advisable for people to consume cooked/boiled food rather than uncooked/raw food.

Go green

There will be an increased consumption of greens and vegetables which are easy to digest such as millets, wheat and rice and lower intake of fried foods and meats because they are perceived to be less healthy, though it is not always the case.

There will be a spike in the consumption of foods like avocados, fruits and cereal-based options.

Importance of hygiene

Due to safety concerns, food from roadside eateries and unregulated food stalls within and around corporate hubs are going to see a significant dip.

Conscious eating

Consumers will be more aware of the risks associated with consumption of outside meals and hence, make the right food choices. For example, eggs have the highest consumption risks, about which, unfortunately, most people are not aware. It is because of the contamination in eggs and the infection they can potentially carry. Most food service providers do not focus adequately on sanitisation of eggs and this is a cause for concern, especially in India. Also, an inclination towards vegetarianism is on the rise given the concern around consumption of chicken, the most-widely consumed non-vegetarian food item in India.

Tech-driven cafes

Technology will be a key driver of innovation in the food industry and will enable true analysis of consumption patterns, enforcing safety, social distancing norms and monitoring them on digital platforms.

Smarter use of food waste

Apart from this, food waste is an increasing and alarming concern at ends, including the food system and the climate. Studies have shown that between 30 to 40 per cent of the food supply gets wasted on a yearly basis. The impact further becomes graver when we look at the water, energy, and land resources which were utilised for producing food that never even gets consumed.

The awareness of food waste is increasing and has already started to take roots in India. As a result, many manufacturers and producers are now making an effort to use ingredients that would normally be wasted. This concept is promising as it promotes good health and reduction of food wastage simultaneously. Hence, the upcycled food is going to be a trend. It is similar to the agenda of upcycled furniture using a discarded material and turning it into something useable, which means edible when it comes to food.

Companies across the world are innovating and we can today see a yoghurt company using surplus fruit and whey, a bi-product of yoghurt production process, to make probiotic tonics and frozen probiotic pops. Another such brand is using leftover fruits and vegetables to make chips without the use of preservatives and so on. Chefs too are innovating and making optimum use of the peels of vegetables and fruits in dishes as this part of the natures produce is largely ignored or neglected or used inefficiently by many.

We cant have the luxury of being able to casually toss the scraps. Rather, the businesses that pull ahead are those that make smarter use of waste products. Consumers care about the environment just as much as they care about their food sources. Upcycling combines the two and gives you a powerful messaging tool. And its only going to get better as more and more consumers understand what goes into upcycling. As there is increasing awareness about upcycled food, people do not want to waste food.

As the food production industry continues to feel the economic and environmental implications of food waste, more companies are creating channels and partnerships to source upcycled ingredients, thus helping to curb the amount of food that goes to waste globally per annum.

Well, consumers in 2021 are expected to make healthier food choices and focus on boosting their immunity to be better equipped for the challenges in the post-pandemic world.

(The writer is CEO & MD, Elior India.)

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Health over taste - Daily Pioneer

MY suspicions are always raised by attempts to control what and how we eat. As I explain briefly in my video (link below), food is at the absolute centre of culture and of family and social life.

This is one reason why ideologues impulses drive them to politicise food. Ideology looks jealously at that which it does not yet control.

The claim that the UKs Climate Assemblyhad recommended a 20-40 per cent decrease in the consumption of meat and dairy came to me via aBBC tweet.

The video embedded in the tweet is centred around a 17-year-old assembly member, Max, who gave up meat after learning of the emissions generated by beef production. It is the hope of those who convened the assembly that the rest of the population are so impressionable and so obedient.

But Maxs colleagues, being adults, were not so easily swayed. It turns out that this recommendation was the second least popular option of eight that 35 of the 108-member assembly voted on.

Thats ten people. Thats not even representative of the assembly, let alone the 66million of us in Britain who have been given no opportunity to express our views.

The bureaucrats, ideologues and fake academics behind the Climate Assembly reported it all the same.

They had hoped that the assembly would stand as a proxy of popular opinion, its membership being drawn from all walks of life, which could then be presented back to the public as motivation to engage with Net Zero imperatives: Monkey-see, monkey-do. Max is doing it,why arent you?

Over the course of six weekends, the assembly members were bombarded with official climate narratives. Despite that, they turned their noses up at the notion of government intervention, and demanded that reductions must be voluntary.

This has been embarrassing for the UKs climate technocracy, the Climate Change Committee, which had previously recommended that meat and dairy consumption be reduced by 50 per cent, driven by compulsion, including taxes.

Consequently, they have had to lie and to misrepresent what the assembly said, and to spin an agreement out of what is categorically its opposite.

The BBCs video is propaganda-as-news. Expect much more of it, as the Government and its machinery attempts to nudge and coerce us half of us, ultimately, according to the Climate Change Committees plans into vegetarianism and worse. Do not expect broadcast news media to ask the Government or the technocrats any difficult questions.

Originally posted here:
Don't swallow this BBC food fakery - The Conservative Woman

The best movies and TV shows hitting the streaming platform include WandaVision, Marvel Studios: Legends and Earth To Ned

Courtesy of Disney+

NOW critics pick the best new movies and TV shows coming toDisney Plusin January 2021.

Avengers: Infinity War ended with Paul Bettanys android Vision being rather violently decommissioned by the genocidal space baddie Thanos so the trailer for this six-part limited series which appears to feature Vision and his beloved Wanda Maximoff (Elisabeth Olsen) reunited and starring in what appears to be a riff on American domestic sitcoms raises any number of questions. Is this the result of Wandas reality-bending abilities? Is it an adaptation of Tom Kings game-changing comics run where the Vision creates his own family of synthezoids, only to watch his suburban utopia slide into a living nightmare? Is it all just going to pull back into a snow globe in the hand of a troubled child? Actually, that one seems like a safe bet. January 15

Disney is all about the brand, and it never misses a chance to extend its various properties and Disney+ has a parade of Marvel spinoff series prepped to launch on the service this year. How to prepare people? Clip shows! Specifically, Marvel Studios: Legends, which serves as an exciting refresher for the various heroes and villains making their way to highly anticipated streaming shows premiering on Disney+, setting the stage for the upcoming adventures. The first two episodes will focus on Elisabeth Olsens Wanda Maximoff and Paul Bettanys Vision, whose limited series WandaVision premieres this month. January 8

Disney+/Christopher Willard

The silliest talk show since Space Ghost: Coast To Coast, this oddball series from the Jim Henson Company is hosted in an underground bunker by an alien named Ned (Paul Rugg) and his faithful right hand Cornelius (Michael Oosterom), who came to Earth as invaders but decided they liked things the way they were. And now they hang out and chat with famous people, because thats how talk shows work and we get to watch a bunch of TV stars interact with some really charming puppets. In this second wave of 10 episodes dropping on New Years Day include Alyson Hannigan, Ben Feldman, Yvette Nicole Brown, Kevin Smith, DArcy Carden, Ben Schwartz, Mayim Bialik, Tig Notaro and Chef Roy Choi, because why not. January 1

Speaking of bizarre versions of domestic sitcoms, another Jim Henson Company puppet project is coming to Disney+ this month: the service is adding all four seasons of the early-90s Dinosaurs, a sitcom about the Sinclairs, a happy nuclear family of five dinosaurs. It was Hensons answer to The Simpsons, with its puppet characters (voiced by Stuart Pankin, Jessica Walter, Jason Willinger, Sally Struthers and Kevin Clash) coping with issues like vegetarianism, civil rights and ecological consciousness, all with varying degrees of real-world relevance. Best remembered for its unexpectedly bleak final episode, which brought the series and the age of thunder lizards to a chilly end. January 29

Disclosure:This post contains affiliate links. For more information see our disclosureshere.

Heres the full list of new titles available onDisney Plusin January 2021by date:

January 1

Earth To Ned (episodes 11-20)

Extras Beyond The Clouds: A Firm Handshake

January 8

Extras Beyond The Clouds: The Anatomy of Emotion

Marvel Studios: Legends

January 15

Extras Beyond The Clouds: The Concert of a Lifetime

WandaVision (premiere)

January 22

Extras Beyond The Clouds: The Finishing Touches

Pixar Popcorn

WandaVision (new episode)

January 29

Extras Beyond The Clouds: A Promise Kept

Simpsons Forever (Faves of January 2021)

WandaVision (new episode)

January 1

Mega Hammerhead

January 8

Chasing Mavericks

Star Wars Forces Of Destiny: Volume 1

Star Wars Forces Of Destiny: Volume 2

Star Wars Forces Of Destiny: Volume 3

Star Wars Forces Of Destiny: Volume 4

January 15

DisneyElena Of Avalor (season 3)

Doctor Doolittle 3

Isle Of Dogs

Mary Poppins Returns

January 22

The Book Of Life

Drumline

Flicka: Country Pride

Flicka 2

January 29

Dinosaurs (seasons 1-4)

Ramona And Beezus

@nowtoronto

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What's coming to Disney Plus in January 2021 - NOW Magazine

JennyLee Molina is a vegan influencer, entrepreneur, and mom. For years, she fell prey to the Standard American Diet (SAD) where she chose convenience over health like many other Americans until she found out she was at risk of contracting a chronic illness. In an effort to save her health, she implemented a vegan lifestyle immediately after her prediabetes diagnosis, a condition that impacts 1 in 3 individuals in the United States. Not only did she successfully reverse her prediabetes, but also brought her cholesterol and triglycerides to healthy levels while losing over 80 lbs. Now, she uses her platform @jennyleeisme to inspire others to incorporate lifestyle changes and regain their health with a plant-based diet.

The Beet chatted with JennyLee, where she talks about her health journey, the steps she took to cultivate a plant-based diet, and what inspired her the most along the way. Let her words inspire you to optimize your health and nourish your body by filling your meals with delicious plants!

JennyLee Molina: My vegan lifestyle began during my pregnancy in 2010. I was first exposed to vegetarianism when I picked up vegetarian prenatal multivitamins at the grocery store. I had no idea multivitamin gummies contain gelatin, which is made from animal bones. I started paying more attention to what I ate and attempted to educate myself with nutrition while I was expecting. One day, right when I was about to eat eggs with meat for breakfast, I realized it totally disgusted me out. This incident first sparked my aversion to meat products but it took a long journey to become a vegan.

JM: Throughout my pregnancy, I attempted to avoid meat as I figured it just did not fit right with my body. However, it was super difficult as I come from a culture where the majority of meals have meat and dairy. I was not equipped with the knowledge and support to go vegan so for a while even after my pregnancy I just stuck to my old ways of eating meat and processed foods. I started gaining a lot of weight and treating exercise as a luxury instead of making it a part of my daily routine.

All of this was taking a huge toll on my health and my physician soon recommended I get labs done. When I got my results, I found myself facing a sobering reality. At only 35, I was diagnosed with pre-diabetes. I was suffering from sleep apnea and I had high triglycerides and high cholesterol. I was obese and I had also grown complacent. I soon realized that this was not a surprise looking at my existing diet and sedentary lifestyle but I had the power to change the course of my health for the better. All of these health problems were my wake-up call to optimize my own health and wellbeing.

JM: In the span of 7 months, I completely reversed my prediabetes, lowered my triglycerides and cholesterol, and improved my sleep apnea. I started with small changes, such as opting for a fresh green smoothie instead of a glass of sugary juice. I cut processed foods out of my diet and started eating more whole foods, such as fruits and vegetables. Additionally, I gave up my sedentary lifestyle and became a gym rat where I now workout daily to stay fit. Somedays I felt like going back to my old days, but my self-love and motivation to get better propelled me to keep going. I have lost over 80 lbs and still keep slaying my goals!

JM: Prior to my transition, my doctor suggested I have weight loss surgery to lose weight. However, I disapproved of his recommendation and focused on improving my weight with lifestyle changes instead. Seven months later, my doctor was super shocked when I visited him after my transition. I got re-tested and found out all of my levels (blood sugar, triglycerides, and LDL cholesterol) were normal. He was glad to see I completely changed my habits and continues to encourage me to maintain this healthy lifestyle!

JM: I was a busy, entrepreneur mom when I initiated my plant-based lifestyle. I was not available to cook dinner every night so I ended up ordering a local plant-based meal delivery service on the weekdays. I always tell people that if they are busy, they should find someone to cook healthy meals for them instead of compromising what they eat. It is easy to turn to convenience food when youre busy, but prioritizing what you put in your body will be beneficial for good health in the long-run.

I also started cooking a lot of my favorite meals plant-style by swapping out the meat for beans or removing the meat altogether. For instance, in my Cuban culture, Frijoles Colorados (red beans) is generally prepared with meat, but I prepare it with tons of veggies instead. With these small adjustments, I am able to enjoy my favorite comfort foods without incorporating traditional animal products. Moreover, I found that becoming vegan wasnt super expensive as I would buy beans, lentils, and frozen vegetables in bulk. These ingredients are still the base of the majority of my meals, combined with tons of herbs and seasonings.

JM: I definitely received a lot of support from my family because they saw how much a vegan diet improved my health. Whenever I visit family, they always make sure that they have prepared some type of vegan food for me to eat. My mom is not even plant-based, but she makes the best veggie sandwiches. I also inspired a lot of family and friends to adopt healthy lifestyle changes based on my actions alone. For instance, my husband was inspired to start working out more. I continue to use my voice and platform for change to empower others in adopting lifestyle changes and regaining their health.

JM: I think I have surely expanded my palate and opened my eyes to a diverse variety of new foods since I became vegan. I dont eat a lot of white rice, but I eat a lot of legumes and whole grains such as quinoa and lentils. Every day, I will aim to eat at least one huge green salad with tons of veggies and protein. My favorite dressing for that salad generally consists of liquid aminos, salt and pepper, lemon juice, and fresh hummus. I also try a lot of new plant-based restaurants and cafes in the area to taste different plant-powered meals.

Breakfast: I usually have an almond milk cafe con leche and avocado toast with sprouts.

Lunch: I usually have my big green salad with some chickpeas or other beans.

Dinner: I usually have a veggie stir-fry with brown rice or quinoa.

JM: I would say to do research to learn more about a plant-based diet. I think theres a lot of great movies and documentaries that helped me go vegan, like Game Changers. Theres also a lot of great social media accounts out there that inspired me, such as @plantbasedgutdoc and @plantbasedrd. You may not have any friends and family that are vegan, but you can cultivate an empowering community online.

JM: I am all about loving your food and loving your life. I understand food is fuel but I am a foodie first. You don't have to eat what you dont like to be healthy. By incorporating healthy foods into your life, you are going to love your life more.

Continued here:
This Plant-Based Influencer Reversed Prediabetes and Lost 80 Lbs - The Beet

While there are many benefits to adopting a vegetarian lifestyle, there is a small chance vegetarianism can actually put you at risk for increased fractures. According to a new study, vegetarian diets can be low in some nutrients like calcium, zinc, B12 vitamin, protein. As already established, calcium and these elements are essential for bone strength.

The study was published in the journal of BMC (BIOMED CENTRAL). The comparative study observed that vegans and vegetarians, as opposed to meat and fish eaters, lacked adequate calcium and protein required by the body. They also had a 43% higher risk of bone fractures. Site-specific fractures like hips, legs, and vertebrae chances also increased.

We found that vegans had a higher risk of total fractures which resulted in close to 20 more cases per 1000 people over a 10-year period compared to people who ate meat, said lead author Dr Tammy Tong, Nutritional Epidemiologist from the University of Oxford. She added the risk in vegans was 2-3 times higher.

The researchers examined 55,000 people in the EPIC-Oxford study. Out of the 54,898 participants, 29,380 ate meat, 8,037 ate fish (but did not eat meat), 15,499 were vegetarians, and 1,982 were vegans when they were recruited. First analysed during 1990s to 2001 and then again in 2010. They were studied till 2016 to assess fracture risks.

There were 3,941 fractures reported during the study

945 hips, 889 wrists, 566 arms, 520 ankles, 366 legs, and 467 fractures at other main sites (clavicle, ribs and vertebrae). BMI, dietary calcium, and dietary protein intake were attributed to these observations.

This study showed that vegans, who on average had lower BMI as well as lower intakes of calcium and protein than meat-eaters, had higher risks of fractures at several sites, said Dr Tong. She admitted that a plant-based diet, when well-balanced, can improve nutrient levels and lower risks of diseases including heart disease and diabetes.

However, the study cannot conclusively prove the fractures were because of the diet or differentiate fractures from a fall from standing height and those that were caused by accidents. They say a broader analysis will be required with more diverse subjects.

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Vegetarianism Linked with Increased Risk of Bone Fractures - News18